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 FLORIDA SEAFOOD GUMBO 12 ounces Florida oysters, drained 8 ounces Florida blue crab claw meat ½ cup chopped onion ½ cup chopped Florida celery 1 clove garlic, minced 1 tablespoon butter 1 teaspoon anise seeds 1 teaspoon salt ½ teaspoon sugar 1 teaspoon crushed red peppers 1 10-ounce package frozen okra 2 20-ounce cans diced tomatoes Remove remaining shell or cartilage from oysters and crab and set aside. Cook onion, celery and garlic in butter until tender. Add anise, salt, sugar, peppers, okra and tomatoes. Cover and simmer for 15 minutes. Add oysters and simmer an additional 15 minutes. Add crab and heat thoroughly. Serve over rice. FLORIDA CONCH CHOWDER 1/2 lb. salt pork-finely chopped 2 medium sized onions-finely chopped 4 cloves garlic-finely chopped 1 large green pepper-finely chopped 1 28-oz. can tomatoes, drained and chopped 1 6-oz can tomato paste 1 teaspoon poultry seasoning 10 bay leaves 2 tablespoons barbeque sauce 1 teaspoon oregano 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 lbs. conch 2 quarts hot water 1 tablespoon vinegar 3 lbs. white potatoes-peeled and sliced In a large skillet, fry the salt pork/Add the onions, garlic and green pepper,and saute until tender/Add the tomatoes,paste,poultry seasoning,bay leaves,barbecue sauce,oregano,salt,and pepper/Simmer for 10 minutes/Pound the conch very well with a heavy mallet to break up the tough, connective tissue and cut into small pieces/In a 6-quart Dutch oven combine two quarts water and vinegar/bring to a boil/Stir in the conch and tomato and spice mixture and simmer about two hours/Add sliced potatoes and simmer 20 to 30 minutes until potatoes are tender KEY WEST SHRIMP WITH CITRUS STEW 2 cups Florida pink grapefruit juice 2 cups Florida orange juice 1/2 cup chopped red onion 2 teaspoons seeded and chopped jalapeno 1-1/4 cup cilantro 1/4 cup brown sugar 1/2 teaspoon coarse salt 16 Key West shrimp In small sauce pan combine all ingredients except the shrimp and bring to boil. Reduce heat and simmer for 5 to 10 minutes until liquid is reduced by half. Pour through fine strainer, reserving liquid and chill until cool. Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours- (Tip: Marinade can be prepared ahead of time and shrimp can marinate in refrigerator for up to 48 hours before cooking and serving). For Stew 1 whole tomato 2-3 medium red potatoes reserved marinade 1/8 cup minced red onion 1 teaspoon chopped cilantro 1 Florida pink grapefruit, peeled and cut into segments 1 Florida orange, peeled and cut into segments Core and dice tomato into 1/2" cubes, removing seeds. Cut red potatoes into 1/2" cubes and blanch until tender (approximately 4 minutes), In a saute pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion and cilantro. Reduce sauce by 3/4 then add citrus segments. While sauce is cooking, remove shrimp from marinade. Discard used marinade. On char broiler or grill top, grill shrimp for approximately 2 minutes on each side. Serve shrimp on bed of rice with stow ladled on top. Makes 4 servings. |